Our favorite new hors d'oeuvre for the season is these Lasagna Cups. I created them for a bride this fall, and now it's a hit with all our catering customers. Enjoy!
You'll need 3 mini muffin tins to make this treat.
1 package wonton skins
1 Cup ricotta
1/4 Cup Parmesan
1 Tbsp dried basil
1-2 Cups Marinara
1/2 Cup Shredded Mozzarella
Preheat oven to 350 degrees.
Heavily pan spray 3 mini muffin tins and set aside.
Combine the ricotta, basil, and parmesan cheese in a small bowl.
Place one wonton skin in each muffin cup. Press down to make a well. Place 1/2-3/4 tsp ricotta in each shell. Top with a teaspoon of marinara.
Place a second wonton wrapper on top of the mixture. Sprinkle with mozzarella and top with marinara.
Bake for 10-12 minutes until cupcakes hold their shape. Serve at once or cool, cover and freeze. When ready to serve reheat at 350 for 6-7 minutes until warmed through.
NOTE: These cups are originally vegetarian, but you can add ground chicken or crumbled cooked sausage to the ricotta for a delicious added kick.